Gazpacho - Serves Four

On hot days in Napa Valley our family practically lives on cold Gazpacho.

I plant my garden with this dish in mind and literally pick the ingredients from the ground. I discovered, after making this for years, the secret to amazing Gazpacho from Thomas Keller (French Laundry): overnight maceration, don’t not do it.

•3 cups chopped fresh from garden tomatoes
•1 cup chopped sweet onion, Maui or Vidalia
•1 cup chopped yellow bell peppers (or red or both)
•2 cups peeled, de-seeded, and chopped cucumbers
•2 tsp kosher salt
•½ tsp cayenne
•Juice of ½ lemon, Meyer if possible
•½ cup highest quality Sherry Vinegar (from Spain, if possible)
•1 cup highest quality extra virgin olive oil, plus more to drizzle once served
•2 slices day old French bread torn in pieces

Combine all ingredients in a big glass bowl, or ziplock freezer bag in a bowl. Let stand to macerate overnight in fridge. Next day, puree in a food processor to your liking, chunky or smooth. Serve in refrigerated bowls with a healthy drizzle of olive oil over top.